Volume 15, Issue 77 (2018)                   FSCT 2018, 15(77): 29-15 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Effect of Slurry Ice Containing Ginger Extracts and Essential Oils to Inhibit Chemical, Microbiological and Sensory Changes in Rainbow Trout (Oncorhynchus mykiss). FSCT 2018; 15 (77) :29-15
URL: http://fsct.modares.ac.ir/article-7-10921-en.html
Effect of Slurry Ice Containing Ginger Extracts and Essential Oils to Inhibit Chemical, Microbiological and Sensory Changes in Rainbow Trout (Oncorhynchus mykiss)
Abstract:   (8194 Views)
This article has no abstract.
Full-Text [PDF 200 kb]   (2157 Downloads)    
Article Type: Original paper | Subject: Food quality control
Received: 2017/01/3 | Accepted: 2017/05/9 | Published: 2018/06/22
Add your comments about this article : Your username or Email:
CAPTCHA
Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.